billingsbrew

LATEST ACTIVITY

Posted in thread: S-O5 Yeast ? on 10-05-2016 at 01:57 AMI have used S-05 multiple times with great success. I had an English barley wine starting
gravity 1.15 and it was down to 1.002 in 48 hours. However, I did use a yeast starter with over
1 trillion cel...

Posted in thread: QA23 yeast attenuation? on 03-21-2016 at 01:02 PMWell I'll just leave it for another week and take another reading. I haven't added the peaches
or ginger yet. I'm waiting to add them to the secondary. It's still showing activity in the
airlock, arou...

Posted in thread: QA23 yeast attenuation? on 03-19-2016 at 09:56 PMI'm making a peach-Ginger melomel. OG 1.100, using QA23. After two weeks it's only down to
1.060. PH is at 3.6, plenty of aeration and nutrients. Started a pomegranate melomel one week
earlier using 7...

Posted in thread: Gravity too high after second sparge on 09-29-2015 at 01:18 PMI usually finish somewhere between 1.015 and 1.008 depending on recipe and grains used. I
always fly Sparge and have only had one gravity stop at 1.045 and that is because it was a
large Barley wine. ...

Posted in thread: Homemade Belgian Candi Sugar - Insights? on 08-10-2015 at 01:42 PMAs much fun as I have had making Belgian Candi syrup or my version of it. You simply cannot
make the same version at home as they do with the commercial candi syrup. Yes you can invert
your own sugar ...

Posted in thread: Decoction vs Infusion for step mash in cooler? on 07-16-2015 at 01:35 PMIf anyone thinks that a decoction mash is simply for conversion purposes you should try one and
see what you do to your grain. There is no way you can boil the mash and not have any change on
the outc...

Posted in thread: How long to age melomel on 11-14-2014 at 01:00 AMThat's really good advice. That's how I realized it was much better to let it age. It's nice to
put some of it in smaller bottles it makes it easier to sample.